![]() Take a morning stroll around Mariatorget any day of the week and you’re bound to spot locals holding onto their white paper bags with ‘Bageri Petrus’ printed on them. ![]() We urge you to try their smørrebrød: not just the classic salmon and horseradish combo (not that we don’t approve) but also delicious and seasonal pairings like wild garlic from Gotland and green asparagus or 16-hour chuck roast with chilli mayonnaise. Green Rabbit uses rye flour not just in the bread they bake, but also cakes and cookies – not something you come across often. That might sound daunting in fact, it’s one of the friendliest places we’ve been. Green Rabbit RågbrödsbagerietĪ little bakery with a big personality, and not only because it was opened by Michelin-starred chefs Martin Berg and Mathias Dahlgren. You’re bound to find it at one of these Stockholm spots. We’re showcasing our favorite bakeries and encourage you to start your own quest for the perfect slice or bun. And so, every day, shelves in bakeries across the city bend under the weight of crusty sourdough loaves, buns crunchy from seeds, dense rye breads and croissants so flaky that it takes barely a gentle bite to have your chin covered in buttery crumbs. They work with all possible kinds of flours (graham, einkorn, buckwheat – you name it!) and they throw different ingredients to the mix (sprouted rye and fennel seeds, anyone?) They don’t shun the single-celled fungi that yeast are. Bakers in Stockholm certainly know what to do with a sack of flour and a splash of water.
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